An oft-repeated phrase regarding the time it takes to salt a ham goes along the lines of “one day of salt per kilo”. As a consequence, according to this popular saying, a fresh ham weighing 13 kg would need to spend 13 days buried in salt. We’re going to try and explain what salting a […]
Duroc: an on-trend breed of pigs used in Jamón de Teruel
Duroc This breed of pigs from the United States has been widely used throughout Europe for quite a while now. Back in 1988, it was included in the Official Breeds Catalogue for Spain. This pig is characterised by how well it adapts to warm climates and it is very productive with high quality meat that […]
Differences between DOP, IGP and ETG
We are increasingly likely to come across products in shops labelled with different classifications, denominations or certifications. When a product becomes quite well-known for its quality, imitations usually appear on the market in an attempt to cash in on the name. Not only do these products deceive consumers, but they can also damage the reputation […]
OPENING WINDOWS
We’ve been hiding behind thick fog for many days. That’s what you get in winter in Zaragoza, where we cure our Añejo Ham. It’s a continental climate which means extreme cold and heat. As a taxi driver once told me, “Zaragoza has got 3 seasons: winter, summer and football”.